Earlier in the month, I helped Melissa of Smells Like Brownies with her Secret Recipe Club recipe - Prosecco Poached Salmon. (My October SRC post is here.) It was so delicate, creamy, and yummy that I wanted to make sure to share it with my readers as well!
First, make sure that you are using good quality salmon. I refuse to eat farmed Atlantic salmon, and wild caught Alaskan can be expensive. So I usually opt for the farmed Norwegian or Icelandic, which never fails to be thick and fatty - yum.
First you will cook shallots in butter, then add Prosecco and thyme to make a poaching broth. Then, you will carefully place the salmon into the broth and spoon hot liquid over the top until cooked to your liking (Melissa and I both prefer medium).
I hope everyone had a fun holiday - we certainly did! We grilled and played games (these ones to be precise) and watched Jaws (the original, duh). My special contribution (because there always has to be one) was this gorgeous gelatin mold with champagne and fresh berries. It is light, refreshing, not too strong, and totally gorgeous. It looks really impressive, but it's actually pretty easy to make!
The base is sparkling wine (I used Prosecco), peach schnapps, plain gelatin, and a little sugar. I'm trying to be really accurate in my title here, so I had to change it from "Champagne Jello Mold", which was my first instinct. Jello isn't even a real word! It's Jell-o, a brand name that got appropriated to mean all gelatin (like Popsicle or Coke, if you live in the south).